So, I started brewing this past September and I haven't really had to worry about room temps for my bottle conditioning because it's been getting colder since that time.
Now I'm worried about bottle conditioning in my A/Ced apartment which will probably be at 78-80 degrees (at the lowest)...
What exactly is the difference between porter and stout? I just had a Dundee Porter. I've never really had porter before, but this really tasted like a stout only not as dark (it wasn't completely opaque).
Found this blog. Says "technically"... there is no difference...
Sanitizing and sterilizing are two separate things. Sterilizing is more intense than sanitizing. Palmer mentions in his book that lots of people (like myself) bake their bottles in the oven and use tin foil on the tops. This is sterilization, not sanitation.
As long as the tin foil is...
On brew day you always got your big bucket of sanitizer going, but when I need to check gravity readings after brew day it just seems like a waste to use that expensive star san to sanitize a wine thief for testing...
What do you guys do?
It's a Christmas Ale, no starter, air temp at 70F.
Heard if you're OGs are getting above 1.06 you should have a starter...? I just used a Wyeast Activator pack.
In terms of visually judging fermentation shouldn't we always have 2-3 inches of krausen going on in the first few days of fermentation? My brew had maybe a 1/4 inch of foaming for about two days and now (day three) it's all gone on top.
Is this abnormal?
I got a 1.061 OG brew going with...
I was going to do my first partial mash brew this weekend, but then read up more on Palmer's book and he says using a strainer is gonna aerate the hot wort and cause oxidation problems later.
I plan on aging this beer for a bit so I'm guessing I should just wait until I can build a...